Shortbread cookies are a classic and simple dessert that has been enjoyed for generations. This melt-in-your-mouth cookie is made from a combination of butter, sugar, and flour. The dough is traditionally pressed into a shallow pan and cut into small squares, giving the cookies their signature shape.
Shortbread cookies are deliciously buttery with a delicate crumbly texture and a slightly sweet taste. They can be enjoyed on their own or served alongside a cup of tea or coffee for a delightful snack. With just a few basic ingredients, Shortbread cookies are easy to make and perfect for any occasion.
ingredients
- 1 cup butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- If adding sprinkles:
- 2 Tablespoons milk
- ¼ cup sprinkles
How to make
- In a big bowl, use an electric mixer to froth up the butter and sugar. Mix thoroughly after adding the flour and vanilla.
- With a cookie cutter, roll the dough out to a thickness of ½ inch.
- After placing the cookies on baking sheets covered with parchment paper, chill them in the refrigerator for 30 minutes. Compared to rolling out refrigerated dough, it is considerably simpler to chill the cookies after they have been cut.
- A 350 degree oven is ideal.
- Set the timer for 10 minutes and check the cookies every 2 minutes after that. Bake the cookies for 12 to 18 minutes; they are done when the sides are just starting to turn golden brown.
- Brush just enough milk on if you want to add sprinkles.
How To Make Shortbread Cookies
- Using an electric hand mixer, beat together the softened butter and sugar until smooth.
- -Add the flour and vanilla essence, and mix once more until a firm dough forms.
- -Roll the dough out to a thickness of half an inch:
- TIP: The dough for shortbread needs to be gently pushed out because it can be a little crumbly.
- As you carefully roll out the rolling pin, place your hands on the top of it and press down slightly. You'll notice the dough beginning to separate if you roll more vigorously with your hands on the handles.
- In order to cut out 2-4 cookies at a time, I like to roll out the dough in batches. I then gather the leftover dough and roll it out once more.
- Lift the cookies onto a baking sheet covered with parchment paper using a narrow spatula.
- -Chill unbaked shortbread cookies in the refrigerator for 30 minutes before baking them for 12 to 18 minutes at 350 degrees.
Can You Make Shortbread Cookie Dough Ahead of Time?
- Yes. The dough for shortbread cookies is ideal for making days or weeks in advance.
- TIP: When creating shortbread cookie dough days or weeks in advance, I usually suggest rolling and cutting the dough before storing it in the fridge or freezer.
- When a ball of shortbread dough is frozen or chilled, its consistency changes to an extremely firm consistency, making it challenging to roll out.
Keeping Shortbread chilled
Prior to baking, rolled and cut shortbread cookies can be kept, covered, in the refrigerator for up to 3 days.
Refrigerating the bread
- Shortbread dough should be frozen after it has been rolled out and sliced if you are making it more than three days in advance.
- Flash, freeze them in the freezer for a few hours on a dish. Remove them from the freezer and stack them for up to three months.
- Baking frozen cookies could take a little longer than baking cooled cookies.
- Shortbread cookies can be kept in an airtight, dry container for up to a week or in the refrigerator for up to ten days.
- Additionally, they can be kept in the freezer for up to three months and allowed to keep fresh.
FAQ's
Can I use salted butter in the recipe?
Yes, you can use salted butter, but you may want to reduce or omit the added salt in the recipe.
Can I substitute the all-purpose flour with another type of flour?
Shortbread cookies are traditionally made with all-purpose flour, but you can substitute it with cake flour or pastry flour for a more delicate texture.
Can I add flavorings to the dough?
Yes, you can add a variety of flavorings to the dough such as vanilla extract, lemon zest, or almond extract.
Can I use cookie cutters to shape the cookies?
Yes, you can use cookie cutters to shape the cookies into different shapes and sizes. Just make sure to chill the dough for at least 30 minutes before rolling it out and cutting it into shapes.
Shortbread Cookies
Ingredients
- 1 cup butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
If adding sprinkles:
- 2 Tablespoons milk
- ¼ cup sprinkles
Instructions
- Beat the butter and sugar in a large bowl with an electric mixer until fluffy. Stir in the vanilla and flour and mix until well-combined.
- Roll the dough to ½ inch thick and use a cookie cutter to create the shapes (I used a round, 3-inch wide cutter).
- Place the cookies on parchment paper-lined baking sheets and chill in the fridge for 30 minutes. (It's much easier to chill them after you've cut them, vs. rolling out chilled dough.)
- Preheat oven to 350 degrees.
- Bake the cookies for 12-18 minutes, (set the timer for 10 minutes and check them every 2 minutes after that)- they're done when they just begin to get golden brown on the side.
- If adding sprinkles, brush just enough milk on each cookie to get it slightly wet on the top, then scatter the sprinkles over it. The milk helps them to stick. Let them cool slightly to prevent the sprinkles from bleeding onto the cookie.
- Serve with Cookie Dip or by themselves!
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